Baby Back Ribs

Pasture-raised baby back ribs are the most tender and leanest of the pork rib cuts — shorter, curved bones taken from the top of the rib cage where the loin meets the spine, with a higher meat-to-bone ratio and a more delicate flavor than St. Louis style spare ribs. From a heritage breed animal raised on open pasture, baby backs have a sweetness and depth that commodity pork ribs simply cannot match.

Faster to cook than St. Louis ribs, baby backs are done in three to four hours on the smoker or in the oven at low heat — still low and slow, but more forgiving on timing. The classic 2-2-1 method works beautifully: two hours unwrapped on the smoker, two hours wrapped in foil with a little butter and brown sugar, and one hour unwrapped with a glaze to finish. A crockpot on low all day is the easiest route to tender, juicy results with minimal effort.

Baby back ribs are available in limited supply — most of ours go into our thick cut bone-in pork chops, so when they're in stock it's worth grabbing them. Sold by weight. Select the size that best suits your needs. For reference, a 1.25 lb rack is pictured.

If you love pasture-raised pork ribs, you may also like our St. Louis ribs full rack, St. Louis ribs half rack, and riblets. If you have room on your smoker, throw on a pack of our pasture-raised cased sausages — or try making some delicious pulled pork from a pasture-raised Boston butt.